Jibesh Nepal

• Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
• Prepared high-quality dishes according to established recipes.
• Kept up to date with current culinary trends, as well as health and safety regulations.
• Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
• Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
• Planned menus, ordered supplies and managed kitchen staff.

• Organized special events such as banquets or buffets requiring complex menus or decorations.
• Inspected kitchen equipment for cleanliness and functionality prior to use.
• Adjusted seasonings of dishes according to customers' tastes.
• Documented employee performance reviews in order to assess progress towards goals set out in training plans.

• Kept up to date with current culinary trends, as well as health and safety regulations.
• Maintained a clean work environment by adhering to sanitation policies and procedures.
• Developed creative ideas for special events or promotions involving food preparation or presentation.

Organising and helping in the kitchen.

• Planned menus, ordered supplies and managed kitchen staff.
• Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and foods.